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Post by kidsandpets on Apr 12, 2015 18:09:08 GMT -5
Pasta Salad (no mayo) by BethMlovesJesus
Great pasta salad w/no mayo....
This is one of our favs for picnics.
Rotini pasta cooked and rinsed(or any kind of pasta for salad)
1/2 green pepper diced
1/2 sweet onion diced
1 bunch broccoli chopped
1 cup cherry tomatoes halved
(can add just about any type of veggie you like here)
1 bottle of Italian Dressing
Salt and pepper to taste
Toss all ingredients well and refrigerate.
It is soooo yummy!
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Post by kidsandpets on Apr 12, 2015 18:09:25 GMT -5
3 Non-Mayo Salads by Jode
Non-mayo salads are my specialty!
As a non-mayo person, I have several potato salad recipes that use an oil & vinegar dressing.
Marinated Potato Salad
5 red potatoes (cooked in jackets)
2 carrots (raw, diced)
1 stalk celery (raw, diced)
1/2 green or red pepper (also raw, diced)
1/4 c. red or green onion (diced)
8 oz. frozen peas
1/4 c. fresh parsley
1/4 c. chopped fresh basil (if available)
Cook potatoes in jackets for 20 minutes. Add frozen peas & cook 3 minutes more. Drain and cool. Chop potatoes into cubes (don't remove jackets). Add carrots, celery, pepper, onion, parsley, and basil.
Dressing: 3 T. olive oil, 2 T. red wine vinegar, 1/2 t. dried basil (if fresh not available), 1/2 t. dry mustard,
1 t. salt, 1/2 t. pepper. Mix and toss with potato mixture.
Marinated Pasta Crab Salad
6 sticks mock crab
3 1/2 c. small shell pasta
1/2 red bell pepper
1/2 red onion
2 stalks celery
1/2 c. fresh parsley
2 cloves minced garlic
Cook pasta shells and cool. Dice crab, pepper, onion, celery, and fresh parsley. Add minced garlic.
Dressing: 3 T. olive oil, 2 T. red wine vinegar, basil, marjoram, salt and pepper to taste. Toss together.
Barley and Almond Salad
1 c. barley
1/4 c. wheat berries
2 stalks celery, diced
3 carrots, diced
1/4 c. almonds, slivered or sliced
1/2 bunch parsley, diced
Dressing: 2 T. olive oil, 1 T. lemon juice, 1 t. salt, 1/2 t. pepper, 3 garlic cloves minced.
Cook barley and wheat berries til tender. Add remaining ingredients and dressing.
I have a potato salad recipe that calls for green beans and feta cheese if that appeals to anyone. Just ask and I'll be happy to share more of my stash of non-mayo recipes. Jode
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Post by kidsandpets on Apr 12, 2015 18:09:44 GMT -5
Pineapple Augratin by Maconmama
Ingredients:
2 (20 oz.) cans pineapple tidbits, drained
2 cups grated cheddar cheese
1 cup sugar
6 Tbls. flour
1 stick mararine, melted
1/2 cup Ritz cracker crumbs (about 14 crackers)
Directions:
Combine cheese and pineapple. Mix flour and sugar into pineapple. Put into casserole. Cover with crackers. Pour melted margarine over all. Bake at 350 degrees uncovered.
Makes a great side dish with any meal!
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Post by kidsandpets on Apr 12, 2015 18:09:55 GMT -5
Beth M's Best Ever Chicken Salad...
Ingredients
3 boneless skinless chicken breasts, cooked until tender
2 Tbsp. green pepper
2 Tbsp. sweet onion
1/4 cup chopped celery
2 Tbsp. mayonnaise
1 can cream of chicken soup (undiluted)
sliced red grapes- amount is up to you (seedless)
1/2 cup chopped pecans (optional)
bacon pieces (optional)
2 tsp. thyme
1 tsp. sage
1/2 tsp. celery salt
salt and pepper to taste
Combine all ingredients above and mix well. Serve on bread, bagels, or croissants or alone on a bed of lettuce. It is soooo yummy! This is something you can make in large amounts and eat over the course of a couple of days as well.
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Post by kidsandpets on Apr 12, 2015 18:10:11 GMT -5
Chicken Pasta Salad by Linderlou
I got this recipe from a friend. I made it for the first time this past spring, and have made it several times since then. It's received rave reviews every time!
4 cups cooked pasta (I like to use veggie rotini)
2 cups cooked chicken -- cubed
5 stalks celery -- sliced
2 large apples -- peeled and cubed
1 cup seedless grapes -- halved
20 ounces pineapple tidbits -- drained
11 ounces mandarin oranges -- drained
3/4 cup light mayonnaise
2 tablespoons skim milk
1 tablespoon sugar
1/2 teaspoon salt
dash pepper
dash nutmeg
Chill pasta and chicken thoroughly. Mix the chicken, celery, apple, grapes, pineapple, oranges and pasta in large bowl. Mix the mayonnaise, milk, sugar, salt, pepper, and nutmeg. Combine the mayonnaise and chicken mixtures and toss. Serves: 12
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Post by kidsandpets on Apr 12, 2015 18:10:26 GMT -5
Watergate Salad by BCatherine
12 oz. cool whip
2 boxes pistacio pudding
1 cup almonds
2 cups mini marshmallows
1 can pineapple tidbits
Make pudding according to pkg. directions. Mix w/ cool whip. Add marshmallows, nuts and pineapple (drain pineapple first). Add 1-2 tablespoons of pineapple juice.
Refrigerate. Makes a bunch! Catherine
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Post by kidsandpets on Apr 12, 2015 18:10:39 GMT -5
Bacon Cashew Coleslaw by Kathy
Coleslaw that "wows" 'em every time!!!!
Cheryl--Even people who HATE coleslaw tell me they like this recipe! It is my sil's recipe from when she worked in a tea room. Some ideas to save money--shred a head of cabbage yourself instead of buying prepackaged coleslaw and toss a grated carrot in there for color. If it's TIME your more concerned about saving than money, you can buy the bacon already precooked. We probably tripled or quadrupled this recipe for dh's gpa's 90th bday--I will warn you that when you do that the sauce tended to end up bit runny--perhaps you don't need quite so much?
Bacon Cashew Coleslaw
1 bag coleslaw
1 cup mayo
1 package bacon
4 Tbsp apple cider vinegar
1 bag cashews
5 Tbsp sugar
Cook and shred bacon into small pieces. Place cashews in baggie and crush into small pieces. Add all cashew and bacon bits to coleslaw. Mix mayo, vinegar and sugar in small bowl. Add sauce to coleslaw. Serves 8-10.
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Post by kidsandpets on Apr 12, 2015 18:10:52 GMT -5
Jode's Coleslaw
For my niece's graduation we did a great coleslaw that is easy and can be mixed up by the batch so you don't end up with a big quantity leftover. Use the bags of shredded coleslaw, add green onion, frozen peas, peanuts or cashews, some broccoli slaw is also good and then use creamy poppyseed dressing (I found it at Walmart). Everyone who I have served this to has loved it and it is so simple.
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Post by kidsandpets on Apr 12, 2015 18:11:10 GMT -5
BLT Pasta Salad by Linderlou
3 2/3 cups of elbow macaroni (8 oz uncooked)
4 cups tomatoes, seeded and coarsly chopped (about 2 and 1/2 pounds)
4 slices of cooked crispy bacon, crumbled
3 cups of iceberg lettuce, sliced thin
1/2 cup of fat-free mayonnaise
1/3 cup of low-fat sour cream
1 tbsp. Dijon mustard
1 tsp. sugar
2 tsp. cider vinegar
1/2 tsp. salt
1/2 tsp. pepper
Combine first 4 ingredients in a large bowl. Toss gently. Combine mayonnaise and next 6 ingredients. Stir well. Add dressing to salad and toss gently. Can be served immediately.
Yield: 10 1-cup servings
Exchanges:1½ starch, 1 veg.
149 calories per serving
3 points per serving
Per Serving: 137 Calories; 2g Fat (11.1% calories from fat); 5g Protein; 25g Carbohydrate; 2g Dietary Fiber; 4mg Cholesterol; 396mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fat; 1/2 Other Carbohydrates.
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Post by kidsandpets on Apr 12, 2015 18:12:23 GMT -5
Rice Salad by Coxmama
2 boxes Uncle Bens long grain and wild rice (cook as directed, omit butter) Toss with 2 Tbsp olive oil, and cool.
Toat 1c blanched almonds.
Dressing: chopped green onion, 4Tbsp vinegar, 4Tbsp honey, 4Tbsp lemon juice, 1/2c mayo. (Make the dressing a couple hours ahead)
Combine rice, almonds, 1c seedless grapes and dressing. Serve and enjoy.
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Post by kidsandpets on Apr 12, 2015 18:12:42 GMT -5
Pineapple Stuffing by EightIsEnough
INGREDIENTS:
* 1/2 cup margarine
* 1 cup white sugar
* 4 eggs
* 1 (20 ounce) can crushed pineapple, drained
* 5 slices white bread, cubed
DIRECTIONS:
1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch baking pan.
2. In a mixing bowl, cream margarine and sugar. Beat in the eggs one at a time, then add the pineapple and bread cubes.
3. Bake in a 350 degree oven for one hour. Let sit a few minutes to firm up before serving
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Post by kidsandpets on Apr 12, 2015 18:12:57 GMT -5
Chili Cornbread Salad by Danica
recipe for chili cornbread salad
1 package of cornbread/muffin mix (8 1/2 oz)
1 can of chopped green chilies, undrained (4 oz)
1/8 tsp. cumin
1/8 tsp. dried oregano
1 c. mayonnaise
1 c. sour cream (8 oz.)
1 envelope ranch salad dressing mix
2 cans pinto beans, rinsed and drained (15 oz. each)
2 cans whole kernel corn, drained (15 oz. each)
3 medium tomatoes, chopped
1 cup chopped green pepper
1 cup chopped green onion
10 bacon strips, cooked and crumbled
2 cups shredded cheddar cheese
prepare the cornbread according to the directions.
in a small bowl combine the chilies, cumin, oregano, mayo, sour cream, and ranch dressing mix.
in a 9 by 13 by 2 in. pan crumble 1/2 of the cornbread.
layer with 1/2 of the beans, mayo. mixture, corn, tomatoes, green peppers, green onion, bacon and cheese.
repeat layers (the dish will be very full!) and heavy!
store in the refridgerator!
i think this is best if you make it the night before. it makes the salad easier to dish out (in squares) i serve this with cholula (hot sauce) it is so good!
if i am not up to frying bacon i cheat and use hormel bacon pieces (in the salad section of the supermarket)
hope you like it! i got it out of the taste of home cookbook!
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Post by kidsandpets on Apr 12, 2015 18:13:16 GMT -5
Strawberry Pretzel Salad by monkeymommy
Pretzel Salad Recipe
FIRST LAYER
2 cups coarsely crushed pretzels
3/4 cup melted margarine
3 tablespoons sugar
SECOND LAYER
1 (8oz) pkg cream cheese
1 cup sugar
2 cups whipped topping (small container)
THIRD LAYER
1 lg pkg (6 ounces) strawberry flavored gelatin
2 cups boiling water
1 (10oz) boxes frozen strawberries
Preheat oven to 400°. Put first layer in a 9x13x2-inch pan. Bake 8 minutes. Remove to cool.
Second Layer - Beat sugar into cheese, stir in whipped topping. Spread over cooled pretzels.
Third Layer - Mix gelatin, boiling water and strawberries together and set aside 10 minutes. Pour over cheese mixture; chill thoroughly
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Post by kidsandpets on Apr 12, 2015 18:14:24 GMT -5
National Conference Pasta Salad (posted by stockmom123)
Almost ISU Pasta Salad*
1 tomato, diced
2 bunches of green onions, chopped
2 cups frozen peas, thawed, not cooked
8 oz. shredded cheddar cheese
1 box of bowtie pasta, cooked al dente
1 bottle poppy seed dressing
Mix tomato, green onion, peas and cheese; add pasta. Mix well and add dressing just before serving. Best if served immediately.
Here's a link to make your own Poppy Seed Dressing.
* This recipe is named in honor of the popular pasta salad often served at our National conference which is held at Illinois State University. Enjoy!
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Post by kidsandpets on Apr 12, 2015 18:14:42 GMT -5
Lambs' Salads: that good one, broc/caul, curry chicken
THAT GOOD SALAD
3/4 cup vegetable oil (I use olive oil)
1/2 cup fresh lemon juice (I use not fresh, lol)
2 garlic cloves (I use the minced stuff in a jar)
1/2 teaspoon salt
1/2 teaspoon pepper
2 bunches romaine lettuce (1 lb. each... but I never measure)
2 cups chopped tomatoes (I use cherry tomatoes, halved)
1 cup shredded swiss cheese
2/3 cup slivered almonds, toasted (I never toast)
1/2 cup grated Parmesan cheese
8 bacon strips, cooked/crumbled (I use bacon bits in a pinch)
1 cup caesar salad croutons
In a jar with tight fitting lid, combine oil, lemon juice, garlic, salt & pepper! Cover and shake well! Chill! In a bowl, toss remaining ingredients except croutons! Shake dressing well and pour over salad, mix well, top with croutons and serve immediately!
I usually throw the dressing together in the morning and let it sit all day in the fridge! Before dinner I throw the other stuff together and add dressing & croutons! It's not a cheap salad... but it IS yummy! Even the kids have 2nds & 3rds!
BROC/CAULIF SALAD
5 cups broccoli florets
5 cups cauliflower florets
2 cups shredded cheddar cheese
2/3 cup chopped onion (I don't always use this)
1/2 cup raisins
1 cup mayonaise
1/2 cup sugar
2 tablespoons cider or red wine vinegar
6 bacon strips, cooked/crumbled (I use bacon bits sometimes)
1/2 cup sunflower seeds
Combine mayonaise, sugar & vinegar, pour over remaining all ingredients except bacon & sunflower seeds and toss to coat! Chill for at least 1 hour (overnight is best)! Sprinkle with bacon and sunflower seeds just before serving!!
LAYERED CURRY CHICKEN SALAD
4-5 cups shredded lettuce
1 med cucumber, thinly sliced
1 cup fresh bean sprouts
1 can (8 oz) sliced water chestnuts
1 lb. pea pods
4 cups cooked and cubed chicken
2 cups mayonaise
1 tablespoon sugar
2 teaspoons curry powder
cherry tomatoes
Layer all ingredients in order, ending with chicken! Mix mayo, sugar & curry powder and spread over top! Garnish with cherry tomatoes! Cover & chill for several hours before serving!
The kids don't like this one at all but Jon & I love it! Actually... all the ingredients alone sound pretty gross... but together they are very good!! Jon wouldn't eat a bean sprout or water chesnut if his life depended on it... but he DOES love this salad!!
For caesar salad I usually just buy the bag of Fresh Express Caesar salad deluxe (I think it's deluxe... there are 2 kinds... regular and this one) and add black olives! My mil has a good recipe for caesar but I keep forgetting to get it... and my kids like the bag stuff!
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